Step 1

Pre-heat the oven to 180C (160C fan assisted/gas mark 4). Grease and line the base of three 6″ cake tins with greaseproof paper.

Step 2

Place the cake mix, dairy free spread (or butter), eggs (or egg replacer) and water into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.

Step 3

Divide the mixture between the three tins and spread into an even layer. Bake for 20-25 mins until springy to the touch. Leave to cool in the tins for 5 mins before turning out and leaving to cool completely.

Step 4

For the chocolate icing, tip the large bag of icing sugar into a bowl and add the dairy free spread (or butter). Mix together until you have a smooth, creamy icing.

Step 5

Spoon 1tbsp chocolate icing onto one of the cakes and spread evenly to the edges. Place the second cake on top and secure by pressing down lightly. Repeat with the third cake layer.

Step 6

Using the remaining chocolate icing, cover the edges and top of the cake and smooth it over.

Step 7

Knead the fondant icing to soften it, adding food colouring if you wish to. Create a long roll of fondant which tapers towards one end. Twist the rope around the skewer or straw to form the unicorn’s horn, leaving at least 5cm uncovered at the end of the skewer to anchor it into the top of the cake.

Step 8

Create two unicorn ears from the fondant and insert the cocktail sticks halfway into them. Pinch around the base of the ears to secure, then push the cocktail sticks into the top of the cake either side of the horn.

Step 9

For the white icing, carefully cut the top of the icing bag (this will become your piping bag), empty the icing sugar into a bowl and mix in the water.

Step 10

Pour the icing back into the sachet, cut a small hole in one corner and pipe the unicorn’s eyes and eyelashes on to the front of the cake.

Step 11

Finish the cake by adding the rainbow sprinkles to the top and sides of the cake to create a magical mane for your unicorn.